This was my first visit to Higashiazabu Amamoto. Everything from the appetizers to the sushi was perfect. We started with fruit tomatoes and mozuku, followed by exquisite simmered octopus and sake-steamed abalone, rare Hokkaido SempÅshi oysters, and the tail meat of a minke whale. The classic button shrimp marinated in Shaoxing wine and the smoked bonito were delightful, and we were especially fortunate to enjoy natural eel from Lake Shinji. The variety of appetizers was truly impressive. The sushi that followed included top-quality ingredients such as spring sea bream, fresh squid, new baby fish, meichidai, medium fatty tuna, fatty tuna, marinated tuna, horse mackerel from Hagi in Yamaguchi Prefecture, surf clams, clam broth, purple sea urchin from Hadachi, sweet shrimp from Saga Prefecture, and thick Edo-style anago. Even the tamagoyaki topped with Cambodian wild honey was flawless. Together with the warm hospitality from the chef, I had the most wonderful time.It was a great meal.
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